1 tablespoon olive oil½ pound bacon, cut into 1-inch pieces
4 large (5 to 6-ounce) boneless, skinless chicken thighs or 6 smaller thighs
1 teaspoon coarse salt
½ teaspoon coarse black pepper
1 large white onion, peeled and thinly sliced, about 1 ½ cups
1 tablespoon Worcestershire sauce
1 cup red wine
1 28-ounce can crushed tomatoes
½ cup sour cream
1 (16-ounce can) sweet peas, drained or 1 (10-ounce) package frozen peas, thawed
Heat the olive oil in a large skillet over medium high heat. Cook the bacon in the olive oil until crisp. Use a slotted spoon to remove the bacon to a platter. Set aside. Pour off all but 2 tablespoons of the pan drippings.
Season the chicken thighs with salt and pepper. Cook the chicken in the pan until browned on one side, about 3 minutes. Turn and brown on the remaining side, about 3 minutes more. Transfer to a platter.
Carefully pour out the fat from the pan, leaving about 2 tablespoons. Place the onions into the skillet. Cook until soft, about 3 to 5 minutes. Add the Worcestershire sauce, wine and tomatoes. Return the chicken to the pan. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer until the chicken is cooked through, about 20 to 25 minutes.
Stir in the peas and cook for 3 to 5 minutes more. Turn off the heat and stir in the sour cream and sprinkle the dish with bacon.